Broccoli Pasta with Garlic, Red Pepper Flakes, and Parmesan Recipe
This Broccoli Pasta recipe is a simple, flavorful Italian-inspired dish featuring tender broccoli and short pasta like conchiglie or orecchiette, tossed in a fragrant garlic and olive oil sauce with a hint of red pepper flakes and finished with generous parmesan cheese and fresh basil leaves. It’s a quick and satisfying meal perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 pound broccoli (fresh or frozen)
Pasta
- 12 ounces short pasta (conchiglie, orecchiette, rotini, or another type)
Seasonings & Garnishes
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic (pressed, grated, or thinly sliced)
- ¼ teaspoon red pepper flakes or thinly sliced red chili (adjust to taste)
- ½ cup grated parmesan cheese
- Shaved parmesan cheese for garnishing
- 1 handful fresh basil leaves
- 1 tablespoon salt (for boiling water)
Other
- 1 gallon (3½ liters) water (for boiling broccoli and pasta)
Instructions
- Prepare the Water and Broccoli: Bring 1 gallon (3½ liters) of water to a boil in a large pot. Add 1 tablespoon of salt to the boiling water. Add the broccoli florets and cook until they are tender but still crisp, about 3-5 minutes. Once cooked, remove the broccoli with a slotted spoon or drain and set aside.
- Cook the Pasta: In the same boiling water used for the broccoli, add the 12 ounces of short pasta. Cook according to package instructions (typically 8-12 minutes), until al dente. Drain the pasta and reserve about half a cup of pasta water for later use.
- Sauté Garlic and Red Pepper Flakes: In a large skillet over medium heat, warm 3 tablespoons of extra virgin olive oil. Add the pressed or thinly sliced garlic and ¼ teaspoon red pepper flakes. Cook gently for 1-2 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.
- Combine Ingredients: Add the drained pasta and cooked broccoli to the skillet. Toss everything together over low heat. If the mixture seems dry, add a splash of the reserved pasta water to loosen the sauce and help coat the pasta evenly.
- Add Cheese and Basil: Remove the skillet from heat. Stir in ½ cup grated parmesan cheese until melted and combined. Tear the fresh basil leaves roughly and mix into the pasta for a fresh aromatic finish.
- Serve: Plate the broccoli pasta and garnish with shaved parmesan cheese and, if desired, an extra drizzle of olive oil or an additional pinch of red pepper flakes for more heat.
Notes
- You can use fresh or frozen broccoli depending on availability; just adjust cooking time slightly for frozen broccoli.
- Choosing short pasta shapes like conchiglie or orecchiette helps hold the sauce and broccoli pieces better.
- If you prefer a creamier sauce, add a splash of pasta cooking water gradually until you reach the desired consistency.
- For a vegetarian option, ensure the parmesan cheese is made without animal rennet.
- This dish pairs well with a light salad or crusty bread.
Keywords: broccoli pasta, garlic pasta, Italian pasta recipe, easy vegetarian pasta, quick weeknight dinner